Avocado Pesto Zoodles

Creamy, grain-free, scrumptious and easy to make weeknight dinner recipe.

About this Recipe

By: Muneerah Shiraz

Zucchini features regularly in my kitchen, it is easy to use, can be eaten cooked or raw and is anti-inflammatory and low carbohydrate!

  • 2 medium zucchinis
  • 1 onion sliced
  • 3/4 cup packed fresh cilantro leaves (can be substituted with basil leaves)
  • 4-5 mint leaves
  • 1/2 ripe avocado
  • 2 cloves garlic
  • 2 tbsp. pine nuts (can be substituted for walnuts or almonds)
  • 1-2 tbsp. fresh lime juice
  • 1/4 cup water (more if needed)
  • Salt and pepper, to taste
  • 1 1/2 cup grape tomatoes, cut in half

Step by Step Instructions

Step 1

Use a spiralizer or peeler to spiralize the zucchini into noodles.  Be sure to cut them if they are too long.

Step 2

Add noodles to a large bowl.

Step 3

Sautee the onions until they are medium brown then add to the zucchini.

Step 4

Add the remaining ingredients except the tomatoes and chilli flakes to a food processor or blender and pulse until pesto is a thick consistency.  I like thick pesto, but you can pulse it for longer if you prefer a smoother creamier texture.  Just add more water it required.

Step 5

Pour the pesto over the zoodles, add the tomatoes and toss.  Sprinkle with chilli flakes and serve.


  • Most of the zucchini grown in the USA is genetically modified so it is best to purchase organic.
  • Keep the skin on as most of the fibre and antioxidants are in the skin.

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